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Making a big ol pot of chicken and sausage gumbo today. Come with me, wonât you?
So the only thing besides the vegetables that needs to be prepped before you start cooking is your sausage. Cut it up however you like, I prefer to cut it into thick rounds and then quarter it. Thinner rounds are more traditional.
As for veg, Iâm using this bag of frozen pre-diced onion, celery, and peppers. But if your using fresh youâd want one medium white or yellow onion, one green bell pepper, and a few stalks of celery for a single batch.
As for your roux, you can make that in advanced if you want as well. Making good roux takes a while and tbh the pre-made stuff is solid enough that I just use it every time. You can buy this online.
Oh and as for the type of sausage, Iâd recommend anything smoked. Look for Andouille in your grocery store. You can use fresh sausage if you want, but youâd want to boil it whole in the gumbo and cut it up after itâs cooked.
This is an option for roux as well. Americaâs test kitchenâs gumbo recipe has a good ratio of dry roux to liquid if you want to go this route. https://twitter.com/mistaketheory/status/1315335185802702854">https://twitter.com/mistaketh...
For a single batch, around two total lbs of meat is a good number to use (can be a little more). About 1lb of smoked sausage and about 1lb of chicken thighs is what I usually use.
This step isnât super necessary but I like doing it just to impart some extra flavor (especially because Iâm using boneless skinless chicken thighs).
Use a heavy bottomed pot, make sure itâs big, and get a bit of oil heating on medium high heat. Weâre going to fry out sausage.
Use a heavy bottomed pot, make sure itâs big, and get a bit of oil heating on medium high heat. Weâre going to fry out sausage.
Let the sausage cook until a fond forms on the bottom of the pot. Donât stir it, I know you want to, but you want at least one side of this sausage getting reeeeeealy brown. Try to get it all in one layer. If itâs all stacked on top of each other it will just steam and not brown.
This is about where you want your fond to be before you deglaze. Add a small amount of your can of chicken stock and scrape up any bits of fond so it can dissolve into the liquid. Then add the rest of the can.
I like to set aside the sausage while Iâm cooking my chicken, but itâs not necessary, you can just leave it in the pot with the chicken.
For a single batch youâre gonna add three cans of water for that one can of chicken broth you added. Bring it to a boil.
For a single batch youâre gonna add three cans of water for that one can of chicken broth you added. Bring it to a boil.
Add your chicken thighs once the water is boiling, let boil for 20 minutes covered (but with the lid offset a little for steam to escape).
Once chicken is done, set aside in a bowl, cover with a paper towel, and let it cool in the fridge so we can shred it later.
Once chicken is done, set aside in a bowl, cover with a paper towel, and let it cool in the fridge so we can shred it later.
Oh! And when you add your chicken is also when you can add your veg and some herbs and spice.
For a single batch, use maybe about this much dried thyme and Cajun seasoning. Hold off on any extra salt until end.
If youâre using a frozen veg blend, use 2 cups worth.
For a single batch, use maybe about this much dried thyme and Cajun seasoning. Hold off on any extra salt until end.
If youâre using a frozen veg blend, use 2 cups worth.
You can add other stuff if you want. Minced garlic or garlic powder would be good since a Cajun spice blend tends to be light on garlic. Also some paprika and dried parsley would be ok, but fresh parsley at the very end would be better.
You could also add the roux at this point, but I usually wait until until the chicken is out. I donât why I do that, itâs just habit I guess. 
https://abs.twimg.com/emoji/v2/... draggable="false" alt="đ
" title="LĂ€chelndes Gesicht mit offenem Mund und AngstschweiĂ" aria-label="Emoji: LĂ€chelndes Gesicht mit offenem Mund und AngstschweiĂ"> But Iâll get to the roux in a minute.
Now to add the roux.
For a single batch youâre going to add in 3 heaping tablespoons of jarred roux. Stir it until itâs COMPLETELY incorporated and smooth.
It should look similar to this.
Add sausage back in. Let come to a boil. Turn burner to low. Simmer for 60-75 minutes.
For a single batch youâre going to add in 3 heaping tablespoons of jarred roux. Stir it until itâs COMPLETELY incorporated and smooth.
It should look similar to this.
Add sausage back in. Let come to a boil. Turn burner to low. Simmer for 60-75 minutes.
Once done simmering, shred your chicken and add it back in, add in chopped fresh parsley if youâd like.
Serve in a big ass bowl with a big scoop of white rice in the middle.
Also traditional, but I donât like it, is a side of potato salad.
Serve in a big ass bowl with a big scoop of white rice in the middle.
Also traditional, but I donât like it, is a side of potato salad.
Check back in a couple hours and Iâll have a picture of my finished product. https://abs.twimg.com/emoji/v2/... draggable="false" alt="đ" title="Kusshand zuwerfendes Gesicht" aria-label="Emoji: Kusshand zuwerfendes Gesicht">
(I forgot to mention, what I& #39;m making is a double batch which is why the pot is GIGANTIC lol)
Also, at the very end is where you can add more salt if needed. Depending on the cajun blend you use it may need more salt, but the smoked sausage is usually very salty. Also keep in mind you are serving this over rice, so if you& #39;ve overseasoned just don& #39;t put salt in yoru rice.
If you& #39;re looking for pre-made roux or cajun smoked sausage or other cajun stuff, here& #39;s good site: https://shop.savoiesfoods.com/ ">https://shop.savoiesfoods.com/">...
I just keep remembering things to tell you guys, so Iâm gonna keep adding on to this thread.
Iâll also put answers to any questions I get here as well.
Iâll also put answers to any questions I get here as well.
Keep an eye on the level of liquid as your cooking. You want it to simmer with the lid slightly off, so it will lose some volume due to evaporation.
Add liquid back in as necessary. You want to end with a similar amount as you started with.
Add liquid back in as necessary. You want to end with a similar amount as you started with.
Some âfood hacksâ I use when making my gumbo:
Concentrated stick: helps give the gumbo more chicken flavor since Iâm not using homemade stock or boiling a whole chicken. A teaspoon or two of this can be added in at the end to help boost the flavor.
Concentrated stick: helps give the gumbo more chicken flavor since Iâm not using homemade stock or boiling a whole chicken. A teaspoon or two of this can be added in at the end to help boost the flavor.
